[Syrupmakers] Diatomaceous Earth?

[tenacity at fidnet.com]

 Here in the midwest I have heard of using baking soda to bring the "debris" to the top quickly. I have not tried this myself. but understand it is used by some Amish regularly. Anyone tried using it? And in what quantity for what size pan? We have both a 100 gallon and a 30 gallon batch pan. Would love to hear any experiences.
 
Gail in Missouri
 
-----Original Message-----
From: "Paul Lefebvre" <paullefebvre at hotmail.com>
Sent: Saturday, October 13, 2018 10:20am
To: "A list for sorghum and cane syrupmakers" <syrupmakers at syrupmakers.net>
Subject: Re: [Syrupmakers] Diatomaceous Earth?




Thanks for the reply Keith,
 
    Here in Canada, pickling lime is banned as a food additive, so it’s nearly impossible to get.  ☹
 
Paul
 
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From: Syrupmakers <syrupmakers-bounces at syrupmakers.net> on behalf of Keith Evans <dr.ofsheetrock at gmail.com>
Sent: Saturday, October 13, 2018 8:04:11 AM
To: A list for sorghum and cane syrupmakers
Subject: Re: [Syrupmakers] Diatomaceous Earth?
 

I've never used DE , but I use a pickeling lime at around 160° to help with separation. It causes a bigger foam (crust) for particles to get trapped in, therefore being able to remove those fine particles easier.


On Thu, Oct 11, 2018, 12:57 PM Paul Lefebvre <[ paullefebvre at hotmail.com ]( mailto:paullefebvre at hotmail.com )> wrote:


Hi All,
 
   I was wondering if anyone on this list uses Diatomaceous Earth in their production of syrup.  Maasdam Sorghum Mill briefly mentions the addition of Diatomaceous Earth in [  this ]( https://www.youtube.com/watch?v=hV6ztHccDy0 ) video at around 6:00 to help remove particles, but doesn’t go into the exact specifics for using it, and was hoping I could get some feedback from anyone out there who knows more.
 
Cheers,
 
Paul
 
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